Lemon Curd
This post may contain affiliate links. Please read my disclosure policy.
5 ingredients and 25 minutes is all you need for this easy homemade Lemon Curd! This recipe is perfect for a variety of baked goods such as pies, pancakes, waffles, scones, on top of cakes and cookies.
If you’re a lemon head like me, you’re going to want to add this recipe to your repertoire! You only need 5 ingredients to make delicious homemade lemon curd: eggs, fresh lemons, sugar, salt, and butter, most of which you most likely have on hand already. It doesn’t get much simpler than that!
Why You’ll Love Lemon Curd
- Incredibly Easy To Make
- Requires A Short List Of Kitchen Staple Ingredients
- Minimal Prep, Minimal Cleanup
- Can Be Made In Advance – Freezer Friendly
- Extremely Versatile – Can Be Used For A Plethora Of Dishes
- Delicious & Flavorful
The list goes on and on about why this recipe is exquisite! You’ll need just 5 ingredients, one pan, and less than 30 minutes of your time. It’s smooth, it’s luscious, it’s brightly flavored and it’s about to become a staple in your home.
Ingredient Notes
- Eggs – I like using large eggs at room temperature.
- Sugar – Plain granulated is all you need!
- Lemons – You want fresh lemons for this, it makes all the difference. We are using both the lemon juice and lemon zest from about 4-5 lemons.
- Salt – Just a pinch of salt for balance. Don’t skip it!
- Butter – Cut into cubes, I always use unsalted to control the sodium. If you’re using salted butter, skip the salt.
How To Make Lemon Curd
- Cook Eggs: Add the eggs and sugar to a medium saucepan. Over medium heat, whisk until fully combined and smooth.
- Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt. Continue whisking until well incorporated.
- Add Butter: Add the butter cubes to the saucepan. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. It should have the consistency of pudding.
- Strain & Rest: Remove the saucepan from heat. Strain the lemon curd through a sieve into a bowl. Use a spatula to make things easier. Let the lemon curd rest for 15 minutes at room temperature. It will continue to thicken as it cools.
- Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.
Frequently Asked Questions
What Is Lemon Curd?
Lemon curd is made of eggs, sugar, butter, salt and fresh lemons. Sugar and eggs are whisked together in a pan, with citrus (in this case lemon) juice and butter added into the mix. The end result is a thick textured curd, similar to pudding that is used as a topping for a variety of baked goods or breakfast items.
How To Serve
Lemon curd is so versatile! It could be used on so many things such as cookies, spread it on toast, biscuits, or English muffins, filling tarts, on pancakes, scones, waffles, pies, squares, or on cakes. Possibilities are truly endless!
Can I Use Different Fruit?
Yes! You can actually switch out the lemon for different varieties of fruit. My favorite are citrus fruits such as lemon, lime, orange, or tangerine. Other flavor variations can include passion fruit, mango, or berries such as raspberries, cranberries or blackberries!
Can I Make This In Advance?
You certainly can! Your lemon curd will last up to 2 weeks in the fridge, or up to 1 year in the freezer. Scroll down to “storing” section for full instructions.
Expert Tips
- Use fresh lemons!! It makes all the difference.
- Don’t worry if your lemon curd isn’t as thick as you’d like right away. It will thicken up as it cools, which is why it’s imperative to let it rest.
- Try this recipe out with different varieties of fruit to make multiple types of curd!
Storing
The lemon curd will last 2 weeks in the fridge, stored in a sealable jar or airtight container.
Freezing
You can also store your lemon curd in the freezer for up to 1 year in an airtight container.
More Great Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Curd
Ingredients
- 5 large eggs
- 1 cup sugar (granulated)
- 1 cup lemon juice (freshly squeezed, from about 4 to 5 lemons)
- ½ cup lemon zest (from about 4 lemons)
- pinch of salt
- 5 tablespoon butter (unsalted, cut into cubes)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook Eggs: Add the eggs and sugar to a medium saucepan. Over medium heat, whisk until fully combined and smooth.
- Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt. Continue whisking until well incorporated.
- Add Butter: Add the butter cubes to the saucepan. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. It should have the consistency of pudding.
- Strain & Rest: Remove the saucepan from heat. Strain the lemon curd through a sieve into a bowl. Use a spatula to make things easier. Let the lemon curd rest for 15 minutes at room temperature. It will continue to thicken as it cools.
- Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.
Notes
- Use fresh lemons!! It makes all the difference.
- Don’t worry if your lemon curd isn’t as thick as you’d like right away. It will thicken up as it cools, which is why it’s imperative to let it rest.
- Try this recipe out with different varieties of fruit to make multiple types of curd!
- The lemon curd will last 2 weeks in the fridge, stored in a sealable jar or airtight container.
- You can also store your lemon curd in the freezer for up to 1 year in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
